Chana Masala

Ingredients

• 2 tablespoons neutral oil
• 1 teaspoon cumin seeds
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 small serrano chile, seeded and minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can (14.5 ounces) crushed tomatoes
• 3/4 teaspoon fine sea salt
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 cup water
• 1 teaspoon garam masala
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh cilantro

Method

1. 1

   Step 1. Set aside about 60 minutes: 15 minutes of preparation and 45 minutes of cooking. Use a 3-quart saucepan or deep skillet with a lid and a wooden spoon. Canned chickpeas are the starting ingredient, so no overnight soaking or bean-cooking time is hidden in the schedule. This makes four modest main-course portions without a rice or bread accompaniment.

2. 2

   Step 2. Heat the oil over medium heat. Add the cumin seeds and stir for 30 seconds, just until fragrant and a shade darker. Add the onion and cook for 8–10 minutes, stirring often, until soft and golden. Lower the heat if the edges darken before the centers soften.

3. 3

   Step 3. Stir in the garlic, ginger, and serrano for 1 minute. Add the ground coriander, ground cumin, and turmeric; stir for 20 seconds, then promptly add the tomatoes and salt. Cook uncovered for 5–7 minutes, stirring, until the mixture thickens and the oil begins to show around the edges. Scrape the base of the pot so the spices do not stick.

4. 4

   Step 4. Add the drained chickpeas and measured water. Bring to a gentle simmer, partly cover, and cook for 20–25 minutes, stirring once or twice. Press about 1/4 cup of the chickpeas against the side of the pot with the spoon, then stir them back in to thicken the sauce. The chickpeas should be tender and surrounded by a spoonable sauce, not a dry paste.

5. 5

   Step 5. Stir in the garam masala and lemon juice. Simmer for 1 minute, then take off the heat and fold in the cilantro. Divide among four bowls, about 1 1/4 cups each. Serrano heat varies even after seeding. Refrigerate leftovers promptly in shallow containers and reheat, stirring, to 165°F throughout before serving again.